Slow Cooker Corned Beef and Cabbage

This is the only time of the year when beef brisket goes on sale for St. Patrick's Day. Depending on where you shop, this cut of beef can be as low as $2/lb in the Pacific Northwest and is already seasoned. This fake food holiday is celebrated in the US because of two things: alcohol and food. I mean really, what other holidays do we have where we aren't consuming these two items. Anyhow. The average cut is about three pounds and while this may seem like a lot of food for a single person, a lot of it will turn into very tasty sandwiches.

Corned beef, all sliced up after resting for 10 mins

Ingredients

3 lb beef brisket, brined
1 packet of pickling spices
3 organic carrots, cut into thirds
3 organic celery stalks, cut into thirds
1 bay leaf
1 small onion, quartered
2-3 tbsp red wine
1 green cabbage, cored and cut into wedges

Directions

1. In the bowl of the slow cooker, place brisket fat-side down, add carrots, celery, onion, bay leaf, and pickling spices. Cover and set cooker to 8 hours on LOW.

2. An hour before the timer is done, add the cabbage wedges to the top of the stewing corned beef and replace lid. Let it cook until the cabbage leaves are fork-tender.

3. Remove brisket from slow cooker and let rest on a plate for 10 minutes before carving.

Corned beef, cabbage, carrots
and a side of garlic sourdough bread